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NPR

Glow-In-The-Dark Treats To Light Up Your Halloween

Two entrepreneurs have developed new tricks to make food that's literally illuminating, using ingredients that are as natural and unprocessed as possible. It's just basic food chemistry, folks.
NPR

More Cities Are Making It Illegal To Hand Out Food To The Homeless

Lots of groups and individuals try to help the homeless in their communities by offering them food. But a report finds that cities are increasingly passing measures to restrict these efforts.
NPR

From NFL To 'Scandal,' Whole Foods Buys TV Ads To Boost Its Brand

A pioneer in selling organic, sustainable groceries, Whole Foods now finds itself beset by competitors. So it's launching its first national ad blitz to sell socially conscious consumers on its story.
NPR

Can Hand-Cut, Artisanal Ice Make Your Cocktail That Much Better?

If you're sipping craft cocktails, your fancy $15 drink might now come with fancy ice. It's bigger, clearer and allegedly better tasting than the regular stuff made with tap water.
NPR

Climate Change Has Coffee Growers In Haiti Seeking Higher Ground

Haiti's once-flourishing coffee trade has been badly battered. The latest threat: climate change. Locals who still rely on coffee for their livelihood must learn to grow it in changing climes.
NPR

Sandwich Monday: The Primanti Bros. Pitts-burger

For this week's Sandwich Monday, we try a sandwich from the famous Primanti Bros. of Pittsburgh.
NPR

In The Big Easy, Food Vendors Create A Little Honduras

Thanks to a quirk of history, New Orleans has long had a Honduran population, but it exploded post-Katrina. Nearly a decade later, Hondurans have created a vibrant, if underground, culinary community.
NPR

Chef Ottolenghi Makes The Case For 'Plenty More' Vegetables

Israeli chef Yotam Ottolenghi talks with Rachel Martin about the difference between supermarket hummus and Middle Eastern hummus and why he doesn't like to call his cookbooks "vegetarian."
NPR

Once A Year, Farmers Go Back To Picking Corn By Hand — For Fun

Farmers across the Midwest harvest billions of bushels of corn nowadays using giant machines called combines. But a contest keeps a more primitive corn-picking technique alive: human hands.
WAMU 88.5

Healthy Kids In The Kitchen With Barton Seaver

A new National Geographic cookbook for kids is full of easy, fun recipes that aim to engage, entertain and enlighten. We talk with chef Barton Seaver about this project and his wider focus on fostering sustainable engagement with food for eaters of all ages.

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